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Download ebook HAND-CRAFTED CANDY BARS : From-Scratch, All-Natural, Gloriously Grown-Up Confections


The loved sweet bars of adolescence have grown up, however there is no want to go to the French Laundry to get your repair. sweet bar devotees Susie Norris and Susan Heeger display a way to reinvent sweet bars as they should be—thick and layered with nougat, crisp with toffee, and lined with first-class chocolate. familiar sweet-save bars and other nostalgic favorites are re-created using the most up to date elements, right all the way down to the peanut-weighted down caramel and chocolate-soaking wet cookie crunch. a mixture-and-in shape taste chart conjures up all and sundry with a candy enamel to dream up custom treats in their very own, including covering marshmallows with molten chocolate. From the fundamentals of candy making to recommendations on dressing up those luscious indulgences as elegant desserts, Hand-Crafted Candy Bars inspires the sweet memory of kids with easy, delicious sophistication.

About the Author

Susan Heeger is a book, magazine, and newspaper feature writer with a specialty in food, garden, design, home, and lifestyle stories. She lives in Los Angeles.

Susie Norris is a Los Angeles–based author, pastry chef, and culinary school instructor. She is founder and artisan chocolatier of Happy Chocolates.

Chatting about holiday baking, someone mentioned this book to me. I've never made candy before and bought a good candy thermometer; other than that, I had everything I needed in my kitchen. I made the dark peppermint 'patties' for X'mas eve and was asked to remake them for New Year's. Then I added the dark chocolate caramel bites (covered in milk chocolate)... huge hit! Recipes are clear and easy to follow. My only request would be more of the 'chemistry'... like what happens when chocolate is tempered and can the temperature go above 40-45 degrees? Thanks for this great addition to my cooking library!-A. Peterson
I love to cook and especially love eating--sweets in general and candy bars in particular--but have never baked much or made anything except simple desserts, generally straight out of the box. Recently, I went to an event at Omnivore Books in San Francisco, where Susie Norris and Susan Heeger hosted a tasting of commercial candy bars vs. handmade versions from their book and also talked in simple terms about the basic techniques involved in candy cooking. The bars made from their recipes were infinitely better than the commercial counterparts I grew up with--indeed so much better that I immediately decided to buy their book. I was also taken with the clarity of their explanations, which are present throughout the book and which really demystified processes like tempering that had previously intimidated me. The photos are gorgeous and illustrate the text nicely, adding up to, for me, the beginning of a new era in the kitchen! There are a number of easy recipes for novices, like chocolate bark, that seem well within my own limited grasp, and even the more complicated recipes can be done in stages, aren't much more difficult than baking a brownie, and cost about the same. So this book puts really delicious candies--impressive enough to serve as desserts for company--within anyone's reach.-Michael Chwarz
I am working on making myself into a gourmet cook. My cooking is good now but there is always room for improvement. Now that I am retired, I have the time to evolve.-N. Bruce

DOWNLOAD COOKING EBOOK HAND-CRAFTED CANDY BARS : From-Scratch, All-Natural, Gloriously Grown-Up Confections | 12 Mb | Pages 161 | PDF | English

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